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Fall Inspired Burrito Wrap

Fall Inspired Burrito Wrap with Smoky Sweet Potatoes Sizzle

This Fall Inspired Burrito Wrap, loaded with smoky roasted sweet potatoes and caramelized Brussels sprouts, is a nourishing vegan delight full of autumn flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Burrito Filling
  • 2 cups Diced Sweet Potatoes Butternut squash works as a great substitution.
  • 1 teaspoon Smoked Paprika Milder taste can use regular paprika.
  • 1 teaspoon Cumin Essential for the taste.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper Adjust to taste.
  • 2 tablespoons Olive Oil Avocado oil can also be used.
  • 2 medium Shallots Substitute with regular onions if needed.
  • 2 cloves Garlic Fresh garlic preferred.
  • 2 cups Finely Chopped Brussels Sprouts Kale or spinach can be used as alternatives.
  • 1 tablespoon Balsamic Vinegar Apple cider vinegar can also work.
  • 1 cup Cooked Wild Rice Can switch to quinoa or brown rice.
For the Spreads
  • 1 cup Butternut Squash and Kalamata Olives Hummus Store-bought hummus is a substitute.
  • 1/2 cup Sugar Free Cranberry Sauce Consider homemade or store-bought.
For the Wrap
  • 4 large Tortilla Wraps Gluten-free versions available.

Equipment

  • Baking sheet
  • Medium Pan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with smoked paprika, cumin, sea salt, and black pepper. Spread on baking sheet and roast for 20 minutes.
  3. Heat olive oil in a medium pan over medium-high. Sauté chopped shallots for 3-4 minutes until golden, then add minced garlic for 30 seconds.
  4. Add finely chopped Brussels sprouts to the pan and cook for 5-7 minutes, stirring occasionally. Incorporate balsamic vinegar near end.
  5. Lay out tortilla wraps. Spread butternut squash and Kalamata olives hummus and sugar-free cranberry sauce on each.
  6. Top with cooked wild rice, roasted sweet potatoes, and sautéed Brussels sprouts. Roll tightly and grill for 3-4 minutes per side.

Nutrition

Serving: 1wrapCalories: 400kcalCarbohydrates: 60gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

These burritos are suitable for meal prep, allowing for healthy meals ready to go.

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